INSPECTION REPORT Health Protection LQUN-BFUT6P

PREMISES NAME Hawthorne Care Centre Food Service		Tel: (604) 941-4051 Fax:
PREMISES ADDRESS 2111 Hawthorne Ave Port Coquitlam, BC V3C 1W3		INSPECTION DATE September 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust canopy filters have accumulated dust on them. This dust could fall into food and contaminate it. The exhaust canopy and filters are commercially cleaned yearly, with no maintenance between these cleaning. Corrective Action(s): Remove the exhaust filters and clean them to remove the accumulated dust. Increase the frequency (more than once a year) which the exhaust system is cleaned, or have on-site staff remove and clean the filters between commercial cleaning. **Correction date: Nov. 1/19** Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # LQUN-BA8U8F of Mar-13-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: The handwashing sink by the "Kitchen Vegetable Freezer" does NOT have any running hot water exiting the faucet. Only cold water exits the hot water faucet. In order to wash hands properly, staff require warm to hot water to do this. A second handwashing sink is present and stocked in the middle of the kitchen. Correction: Contract a plumber to fix the problem and ensure running hot water exits the faucet, when the hot water tap is turned on. **Correction date: Mar. 20/19**

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -18C or colder; hot holding units 60C or hotter; thermometers present; and temperatures recorded daily. - High temperature, conveyor style dishwasher had a rinse cycle temperature of 72.3C at the plate's surface, as per max/min thermometer. Thermolabels used by the operator to monitor temperature. - Quats sanitizer in spray bottles and in 3-compartment sink was 200ppm. - All foods stored in food grade containers; covered; labeled; date coded; stored in groups with raw proteins separate or below RTE foods; and stored 6" off the floor on shelves, racks or in cupboards. - No expired foods in use. FIFO rules being followed. - Hand sinks stocked with liquid soap, paper towels and running hot and cold water. The hand sink by the "Vegetable Freezer" had running hot water. The lack of hot water last inspection was due to a safety feature. When a specific sink is turned on, the pressure in the pipes prevents hot water from exiting the hand sink faucet. - General sanitation level is good, improvement seen from the previous inspection. All walls, ceilings, undersides of sinks and tables, and surfaces beneath and behind equipment or tables is clean. No accumulation of dust or food debris found. Good job. - No signs of pests. - FoodSafe certified staff present. A copy of all valid certificates found on file. - No damaged equipment or utensils found.